Researchers at the French national research institute INSERM have revealed that seniors who consume olive oil have a lesser risk of suffering from stroke compared to people who not consume the same.
The study included 7,625 adults age 65 and older. The researchers analyzed the extent of olive oil use among the participants with people who used oil for coking as well as salad dressing being labeled heavy users.
Heavy olive oil use was linked to 41 percent reduction in the odds of stroke after adjusting for diet habits, exercise levels and major risk factors for stroke.
The researchers also measured the levels of oleic acid in 1,245 older adults and found that those with highest levels of oleic acid had a 73 percent reduced risk of a stroke than the participants with the lowest levels.
The details of the study appear in the journal Neurology.